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Portobello Mushrooms Stuffed With Cheese
qfqefeq PREP TIME 30
efwqefqef SERVINGS 30
eqwfwegew TOTAL TIME: 30
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DIRECTIONS

STEP 1

Preheat the oven to 220ºC (200ºC with the hot function air) (on gas - up to degree 9). 

STEP 2

Beat the egg on medium-sized bowl. Add the cheese, olives, walnuts, cumin seeds, flour and oil, and mix everything carefully. 

STEP 3

Pour the mixture evenly into the inverted caps of the portobello mushrooms. Put them to bake for about 20 minutes, until golden brown.

STEP 4

Meanwhile, prepare the carrot salad. Grate the carrots in a medium bowl. 

STEP 5

Drizzle them with olive oil and lime juice. Add the nigella seeds and salt, and mix well. Serve the mushrooms on top of the salad.

I recommend preparing it according to the BDS recipe.


INGREDIENTS 

  • 1 egg
  • 60 g of cubed white brine cheese
  • 6 pitted black olives, sliced
  • 10 g chopped walnuts
  • 1/2 tsp. kim (cumin)
  • 3 tbsp. White flour
  • 1 tbsp. sunflower oil
  • 2 large portobello mushrooms

 For The Carrot Salad:

  • 2 carrots
  • freshly squeezed juice of ½ lime
  • 1 tbsp. extra virgin olive oil
  • 1/2 tsp. nigella (black seed)
  • pinch of salt
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